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Blackened Fish Tacos on a white plate with 3 white bowls and 2 spoons in the background
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5 from 5 votes

Blackened Fish Tacos

This recipe for Blackened Fish Tacos is so quick and easy. It takes just 7 ingredients and less than 30 minutes to have these tacos ready for Taco Tuesday or any other day of the week you're craving tacos.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Dish
Cuisine: American, Gluten Free, Low Carb, Mexican, Seafood
Servings: 12 tacos
Calories: 109kcal


Cabbage Slaw

  • 4 cups cabbage * sliced thin
  • 1/4 cup cilantro * chopped
  • 1 lime * juiced
  • 1/4 teaspoon salt

Avocado Cilantro Lime Crema

  • 1 avocado
  • 1/2 cup sour cream
  • 1/2 cup cilantro
  • 1 lime * juiced
  • pinch salt

Blackened Cod


Cabbage Slaw

  • Combine the cabbage, cilantro, lime juice, and salt in a medium bowl and toss well. Set aside.

Avocado Cilantro Lime Crema

  • Add the avocado, sour cream, cilantro, lime and salt to a blender or food processor.
  • Process until smooth. Set aside.

Blackened Cod

  • Season both sides of the cod with the blackening seasoning and press into the fish.
  • Heat the olive oil in a large skillet over medium high heat.
  • Add the cod and cook 2-3 minutes, then flip and cook an additional 2-3 minutes or until the fish is opaque and flakes away easily with a fork.
  • Cut into chunks or shred with a fork.
  • To assemble the tacos, add the cabbage slaw and blackened cod to flour or corn tortillas or taco shells and top with dollops of the avocado sauce and your favorite toppings (see the notes section for suggestions).



Fish Taco Toppings Suggestions

  • Crumbled queso fresca or cojita cheese
  • Pickled or fresh jalapeno slices
  • Pineapple or mango chunks
  • Fresh cilantro
  • Pico de gallo
  • Sriracha or sriracha lime mayonnaise
  • Lime wedges

Tips & Techniques

  • If your cod fillets are thicker, you may need to transfer your pan (make sure it's oven-proof!) to the oven to finish them. They need to be opaque throughout and flake easily with a fork. When in doubt, check the internal temperature with a meat thermometer to ensure that it reaches between 130-140°F.
  • You can easily modify this recipe to be gluten free or low carb. Choose either gluten free or low carb tortillas or skip the tortilla all together!
  • Store leftovers separately in airtight containers in the refrigerator. Use within 2-3 days.
** Nutritional information is an estimate and may vary. It does not include the tortillas or taco shells as there are many different options.


Serving: 2tacos | Calories: 109kcal | Carbohydrates: 3g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 270mg | Potassium: 372mg | Fiber: 2g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg